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  <title xml:lang="en">Fancy Chocolate Chunk-Oatmeal Cookies</title>
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<h1>Fancy Chocolate Chunk-Oatmeal Cookies</h1>
<table class="recipe">
<tr>
  <td>1 c all-purpose flour</td>
  <td rowspan="4" colspan="2">sift together</td>
  <td rowspan="9">beat</td>
  <td rowspan="12">beat</td>
  <td rowspan="12">drop</td>
  <td rowspan="12">bake 17 minutes at 350&deg;F</td>
  <td rowspan="12">cool on a wire rack</td>
</tr>
<tr>
  <td>&#189; t ground cinnamon</td>
</tr>
<tr>
  <td>&#189; t baking powder</td>
</tr>
<tr>
  <td>&#188; t salt</td>
</tr>
<tr>
  <td>1 c unsalted butter, at room temperature</td>
  <td rowspan="2">beat</td>
  <td rowspan="5">beat</td>
</tr>
<tr>
  <td>1 c firmly packed golden brown sugar</td>
</tr>
<tr>
  <td>1 egg</td>
  <td rowspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>1 T finely grated orange zest</td>
</tr>
<tr>
  <td>1 t vanilla extract</td>
</tr>
<tr>
  <td>3 c rolled oats</td>
  <td rowspan="3" colspan="3" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>1 c (4 oz/125 g) chopped walnuts</td>
</tr>
<tr>
  <td>6 oz bittersweet or semisweet chocolate, chopped, or 1 c (6 oz)
    semisweet chocolate chips</td>
</tr>
</table>

<ol>
<li>Preheat an oven to 350&deg;F.
<li>Butter baking sheets.
<li>In a bowl, sift together the flour, cinnamon, baking powder and
salt; set aside.
<li>Place the butter and brown sugar in a large bowl. Using an
electric mixer set on high speed, beat until light and fluffy.
<li>Add the egg, orange zest and vanilla and again beat until light
and fluffy.
<li>Reduce the speed to low, add the flour mixture and beat until well
mixed.
<li>Beat in the oats, walnuts, and chocolate.
<li>Using a tablespoon, scoop up the batter by rounded spoonfuls and
shape into balls. Arrange on the prepared baking sheets, spacing 2
inches apart.
<li>Bake until golden brown, about 17 minutes.
<li>Transfer the cookies to wire racks to cool completely.
<li>Store in an airtight container at room temperature for up to 1 week.
</ol>
<p>Makes about 3 dozen</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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